69 Tasting Notes

Brews to a light but rich amber. Smells pleasantly musky, floral and citrusy, like a good Keemun. Taste is rich, milky and roasty with bit of spinach, seaweed and salt that I associate with a Ceylon tea. A lemon, charcoal and pepper finish. A creamy mouthfeel. Mild astringency. A superb breakfast blend in the English tradition. I like it!

Preparation

Brews up golden yellow. Smells like roasted seaweed, caramel and vanilla. Taste is mildly floral and sweet at the start with a refreshing, astringent, slightly bitter finish. The vanilla returns and lingers as an aftertaste.

Preparation

Dry leaves smell light and earthy. Wet, the leaves smell fruity and vegetal like apples and tomatoes. The tea brews to a mellow amber with a complex aroma of honey, grapes, apples and baked bread. The taste is light, fruity and malty with a hint of spice (cinnamon and pepper?). Mildly drying astringency.A very good tea, but a bit mellow for my tastes.

Preparation

Dry leaves smell intensely of coconut. Brews up pale gold with the dominant roasted coconut aroma and a subtle grassy note. Has a chewy, full mouth feel with a very noticeable coconut (surprise) flavor along with a carmel sweetness and grassy undertones.A hint of bitterness at the finish. A well balanced flavored tea. Second steeping is much milder.